canapé*

bavarian cream doughnut,
fennel cream, fennel pollen dust
~Philipponnat Brut Royale Réserve Champange~

soup*

celery root consommé
with smoked cured portobello “bacon”
~Hubert Brocard Sancerre 2004~

appetizer or salad*

frissee salad with taffy jonnah apple salad, salsify puree, and little darling cheese fondue with toasted hazelnuts
~Zind Humbrecht Gewurztraminer~

or

red beet quail egg raviolis, sautéed beet greens, raw beet salad, parmesan broth, truffle broth
~Seis de Luberri 2005~

risotto*

organic parsley risotto with vegetable capellinni, warmed tallegio, white truffle emulsion, and poached quail egg
~Domaine de la Janasse 2006~

entree*

savory carrot cake with roasted heirloom carrots, mizuna, raw carrot salad, goat cheese ice cream
~Tikal Patrioto 2004~

dessert amuse*

blood orange upside down cake,
, candied ginger ice cream, huckleberry compote
~Ferreira Porto 20yr~

dessert*

bittersweet chocolate ganache tart,
caramel, toasted almonds, candied kumquats and vanilla bean ice cream
~Stone Paddock Isabella 2006~

****************

$90 for seven courses*

$ 140.00 with wine pairings*